Freshly and Lovingly Baked on : 10th Aug 2014
A nice windy day. A good message on Grace preached by Pastor Joseph Prince at church today. A nice cup of Earl Grey Tea Latte at Starbucks. A quiet time spent reading. And finally a deep desire for Holy Communion on my own tomorrow.
This thus led to the bake today. Just a simple loaf pan with whatever ingredients I can find at home. It is an interesting use of silk tofu in this bake. I happened to have some leftover from yesterday’s use for dinner.
Texture of the bread
I am in love with the “skin”. Everyone in the family will peel off the sides before eating the bread. I will be the scavenger hawking at those peeled products and shoving those down my throat.
30g Unsalted Butter
200g Cake Flour
50g Bread Flour
50g Silk Tofu
3g Instant Yeast
20g Organic Dried Apples
Smashed tofu into smaller pieces and set aside. Beat egg with milk and set aside.
Mix flour, salt, sugar and yeast in the mixing bowl before pouring in the liquid and tofu. Stir to ensure the flours are mixed well with the liquid. Knead the bread for 5 to 7 minutes before adding the butter and knead until it pass the window pane test.
Add in the dried apples until it get folded in well into the kneaded dough. Then let it proof until double in size before deflating it and rounding it up. Placed the rounded dough into the desired baking ware. I used a square bread pan in this case. Let it do another round of rise until it reached about 80% of the pan.
Baked it for 30 minutes in a 180 degree preheated oven.
Once done, take it out and let it cooled down completely before slicing.